Preparation

1. Make a mixture of onion, carrot, garlic, celery and various spices.
2. Brown everything in a pan with olive oil and lard.
3. Add the veal, cut into small pieces and brown it for about 10 minutes.
4. Add the white wine and add the tomato concentrate, previously dissolved in 1 glass of hot water.
5. Cook for about 30 minutes on a low heat and with a lid.
6. Add the potatoes, cut into squares and finish cooking, without letting the potatoes overcook.
7. Season with salt and serve hot.